Crockpot Chicken Paprika with Sour Cream
Boneless chicken in a smoked paprika and tomato sauce with browned onions, finished with sour cream. About 301 calories and 33.1 g protein per serving.
Crockpot Chicken Paprika with Sour Cream
Course: Main CourseDifficulty: Easy6
servings20
minutes6
hoursBoneless chicken in a smoked paprika and tomato sauce with browned onions, finished with sour cream. About 301 calories and 33.1 g protein per serving.
Ingredients
2 lb boneless skinless chicken thighs, cut into pieces
2 yellow onions, thinly sliced
1 can (14.5 ounces) crushed tomatoes
1 cup chicken broth
2 tablespoons smoked paprika
1/4 teaspoon cayenne pepper
4 garlic cloves, minced
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 cup sour cream
8 ounces egg noodles, cooked, for serving
Directions
- Heat the oil in a skillet and brown the onions for 8 minutes until golden.
- Move the onions to the slow cooker and add the garlic.
- Season the chicken with the salt, pepper, paprika and cayenne.
- Place the chicken on the onions.
- Pour the crushed tomatoes and chicken broth over the chicken.
- Cover and cook on LOW for 6 hours or on HIGH for 3 hours.
- Check that the chicken is tender and the sauce is hot.
- Turn off the heat and let it sit for 5 minutes.
- Stir in the sour cream until smooth and serve over the noodles.
Notes
- Use mashed cauliflower in place of noodles for fewer carbs. Greek yogurt can replace the sour cream, but add it off the heat. Keeps 3 days in the fridge. Reheat gently and do not boil.
Chicken Paprika, the slow way
Browning the onions first gives a sweet base, and smoked paprika brings the smoke. Thighs stay tender in a long cook. Sour cream goes in off the heat, so it does not split.
Let the pot sit five minutes before stirring it in.
Swaps
Greek yogurt can replace sour cream, but add it off the heat. Chicken breast works with a shorter cook. Mashed cauliflower can replace noodles.
Do not boil the sauce after the cream goes in. It curdles.
Serving and storing
Serve over egg noodles with a green salad. Keeps three days in the fridge. Reheat gently on low heat.
A mistake to skip
Skipping the browning of the onions. Eight minutes in a skillet turns them golden and sweet, and that is where the flavor starts. Use a good smoked paprika, not the old jar at the back of the shelf, because stale paprika tastes dusty. Add a squeeze of lemon at the end if the sauce tastes heavy.
Crockpot Chicken Paprika with Sour Cream at a glance
- Prep time: 20 minutes
- Cooking time: 6 hours
- Servings: 6 servings
- Ingredients: 12, led by boneless skinless chicken thighs, yellow onions, (14.5 ounces) crushed tomatoes, chicken broth
Tips for Crockpot Chicken Paprika with Sour Cream
Use mashed cauliflower in place of noodles for fewer carbs. Greek yogurt can replace the sour cream, but add it off the heat. Keeps 3 days in the fridge. Reheat gently and do not boil.
Crockpot Chicken Paprika with Sour Cream FAQ
How long does Crockpot Chicken Paprika with Sour Cream take?
Crockpot Chicken Paprika with Sour Cream takes 6 hours of cooking after 20 minutes of prep.
How many people does Crockpot Chicken Paprika with Sour Cream serve?
This recipe makes 6 servings.
What do I need to make Crockpot Chicken Paprika with Sour Cream?
12 ingredients, led by boneless skinless chicken thighs, yellow onions, (14.5 ounces) crushed tomatoes, chicken broth. Amounts are in the recipe card above.
Part of: 25 Lazy High Protein Crockpot Recipes for Busy Weeknights
